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"We're making a very unusual type of stir-fry today," says Rach. "We're going to make a Peruvian beef stir-fry with beautiful aji peppers, ginger, garlic, tomatoes, peppers and green onions, and it's served with fries AND rice—double starch!" Unusual or not, it's delicious!
For more stir-fry inspiration from Rach, check out her Beef 'n' Broccoli and Chicken Chow Fun.
For the rice, cook to package directions subbing half the water with bone broth/stock.
Once cooked and before resting, stir in salt, zest, cilantro and scallions. Cover to keep warm.
For the fries, season with salt and chili powder and bake to package directions.
For the stir-fry, heat cast-iron skillet over medium-high heat.
Bring beef to room temperature, pat dry and season with salt and pepper. Add oil, 2 turns of the pan, and cook meat until brown and crispy at edges, then remove. Add a little more oil, onions and peppers and more salt and pepper and soften a couple of minutes. Add scallions, garlic and ginger and stir-fry 1 minute, then add tomatoes and fry a minute more. Add vinegar and stir, add cilantro and serve right from skillet. Pass aji amarillo sauce at table (if using).